臘味

Chinese

		12th month of Chinese calendar; preserved (meat)	taste
trad. (臘味)		臘	味
simp. (腊味)		腊	味

Pronunciation

• Mandarin

  (Pinyin): làwèi

  (Zhuyin): ㄌㄚˋ ㄨㄟˋ

• Cantonese (Jyutping): laap⁶ mei^6-2
• Southern Min (Hokkien, POJ): la̍h-bī

---

• Mandarin
  • (Standard Chinese)⁺
    • Hanyu Pinyin: làwèi
    • Zhuyin: ㄌㄚˋ ㄨㄟˋ
    • Tongyong Pinyin: làwèi
    • Wade–Giles: la⁴-wei⁴
    • Yale: là-wèi
    • Gwoyeu Romatzyh: lahwey
    • Palladius: лавэй (lavɛj)
    • Sinological IPA ^(key): /lä⁵¹⁻⁵³ weɪ̯⁵¹/
• Cantonese
  • (Standard Cantonese, Guangzhou–Hong Kong)⁺
    • Jyutping: laap⁶ mei^6-2
    • Yale: laahp méi
    • Cantonese Pinyin: laap⁹ mei^6-2
    • Guangdong Romanization: lab⁶ méi^6-2
    • Sinological IPA ^(key): /laːp̚² mei̯²²⁻³⁵/
• Southern Min
  • (Hokkien: Xiamen)
    • Pe̍h-ōe-jī: la̍h-bī
    • Tâi-lô: la̍h-bī
    • Phofsit Daibuun: laqbi
    • IPA (Xiamen): /la(ʔ)⁴⁻²¹ bi²²/

Noun

臘味

1. cured meat (such as lap cheong, cured duck, etc.)